Recipes

Superfoods Collection: No Bake Superfood Brownies

by StudioLink Recipe.
August 28, 2026
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Made by

Helen

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These rich No Bake Superfood Brownies combine soft Medjool dates, mixed nuts, nut butter, and cacao for a dense, fudgy base, then finish everything with a glossy homemade chocolate topping and a colorful mix of nuts, seeds, and freeze-dried berries. They require no baking and are easy to keep chilled or frozen for a make-ahead sweet treat.

15 min
Prep
1 hour
Chill
1 hr 15 min
Total
No Bake
Method

Estimated Nutrition Per Serving
Calories: 283 kcal
Carbs: 28.3g
Protein: 7.1g
Fat: 17.6g
Saturated Fat: 4.8g
Fiber: 5g

Nutritional values may vary depending on the nuts and nut butter used.

Ingredients:

0.5x
1x
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  •   1 1/2 cups unsalted mixed nuts
  •   1 1/2 cups soft medjool dates
  •   1/2 cup natural peanut butter (or almond butter)
  •   3 tbsp cocoa powder
  •   pinch sea ssalt
  •   1-2 tbsp water (if needed, or maple if you want them sweeter)
 
For the Topping
  •   4 tbsp coconut oil (melted)
  •   4 tbsp cacao powder
  •   3 tbsp maple syrup
  •   handful nuts, seeds, and freeze dried berries (to top)
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Add the mixed nuts, Medjool dates, peanut butter or almond butter, cacao powder, and a pinch of sea salt to a food processor.
  2. Blend for several minutes until the mixture becomes soft, smooth, and begins to hold together.
  3. If the mixture does not come together, add 1 tablespoon water and blend again. Add the second tablespoon only if needed. The amount required will depend on the softness of the dates and consistency of the nut butter.
  4. If you prefer a sweeter brownie base, add a little maple syrup to taste.
  5. Press the brownie mixture firmly into a lined mini brownie tin or muffin tin.
  6. Transfer the brownie bases to the refrigerator while preparing the chocolate topping.
  7. To make the topping, combine the melted coconut oil, cacao powder, and maple syrup. Mix until smooth and glossy.
  8. Spoon the chocolate topping evenly over each chilled brownie.
  9. Sprinkle with a handful of nuts, seeds, and freeze-dried berries.
  10. Return the brownies to the refrigerator and chill for at least 1 hour before serving.

Recipe Notes

  • Soft Medjool dates work best. If your dates are firm, soak them in boiling water for about 20 minutes, then drain thoroughly before using.
  • You can use any combination of nuts. Helen used hazelnuts, almonds, cashews, and walnuts.
  • A runny natural nut butter works best. If yours is thicker, you may need a little extra water while blending.
  • The homemade cacao topping can be replaced with melted dark chocolate if preferred.
  • Store the brownies in the refrigerator for about one week, or freeze them for longer storage.

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